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SHANGYI SHRIMP
1 lb Shrimp; shelled & deveined
3 Wood ears (black fungus);softened in hot water & cut into strips
1 tsp Rice wine
1/2 tsp Soy Sauce
1 Egg white
1/2 tsp Sugar
2 1/2 tsp Cornstarch
1/2 tsp Ground coriander
1 c Oil
1/2 c Chicken broth
1 Sm Hot red dried chile; seeded and sliced
1 tb Grated orange peel
3/4 c Diagonally sliced celery
Butterfly shrimp and press as much liquid from shrimp as possible,
using palms of hands to prevent breaking. Place shrimp in bowl. Mix
wine with Egg white and add to shrimp. Mix to coat well. Sprinkle with
1 1/2 tsps cornstarch and toss to coat.
Heat oil in wok or skillet to 350F and add shrimp. Cook until shrimp
turns pink in color. Drain shrimp on paper towels. Remove all but 1 tsp
oil from wok and heat. Add chile and stir-fry until dark, but not
scorched. Add celery and wood ears and stir-fry until well-mixed and
glistening.
Combine soy Sauce, Sugar, coriander and chicken broth and add to
wok. Cook until simmering. Mix remaining 1 tsp cornstarch with a few
drops water to make paste and stir into liquid in pan. Add shrimp and
orange peel and stir to heat through and coat well with Sauce. Makes
6-8 servings
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